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Lemon Parfait Ice Cream Pie

Verna Wroblewski
Leah and Lily Anne Wroblewski

  • 1 cup graham wafer crumbs
  • 2 Tbsp brown sugar
  • 3 Tbsp butter, melted
  • 2 eggs, slightly beaten

  • 1 cup sugar

  • ¼ cup butter

  • 1 tsp grated lemon rind
  • ¼ cup lemon juice
  • 4 cups vanilla ice cream

Combine the first 3 ingredients. Toss. Reserve 1 tablespoon of the crumb mixture. Press remaining mixture into a 9 inch pie plate. Bake at 350°F for 8 to 10 minutes. Cool.

In a small saucepan, combine eggs, sugar, ¼ cup butter, lemon rind and juice. Cook over low heat, stirring constantly, until smooth and thickened. Do not boil. Cool.

Spoon ½ of the ice cream into pie shell. Cover with ½ of the lemon sauce. Repeat layers. Sprinkle reserved crumbs over top. Freeze until firm. Makes 6 to 8 servings.